Peach jam

Peaches are washed and peeled. Mix with the sugar and the juice of a lemon and put it on the fire. After softening well, remove from the heat and allow to cool. They are then passed through a sieve or strainer and put back on the fire.

The jam is ready when we put a drop of it on a plate and it does not spread if we tilt the plate.

Put 3-4 jars in the oven for 5-10 minutes. (I put them upside down, unfolded, and put the lids next to them.)

Put the hot jam in jars. The screws are screwed on.

Put the jars back in the oven for another 5 minutes, then turn off the heat.

Leave the jars to cool in the oven until the next day, after which they can be stored in the pantry.


Simple roll with jam

Mix with a flexible spatula until smooth.

Pour and level the composition in the oven tray lined with baking paper.

Bake for 13-15 minutes at 180 degrees.

Sprinkle powdered sugar on the surface of the countertop and then roll.

Wrap the roll in plastic wrap and set aside for 30 minutes.

Unwrap the foil and roll up the worktop. Carefully unroll the baking paper. Spread the jam on the entire surface of the countertop.

Roll again but without the baking paper.

Wrap the roll in aluminum foil and tighten the ends.

Leave in the fridge overnight. Decorate the roll with strawberry topping or any other fruit you like.

Video recipe Simple roll with jam lower


Prepare one peach jam with vanilla

Ingredient:


1 kg of peaches
500 g of sugar
1 sachet of hardening powder for whipped cream
Vanilla essence

Peaches should be washed well. Remove the seeds and cut the fruit into cubes as small as possible. Then mix them with a few tablespoons of sugar and let them make a little juice. Then put the pot on the fire and stir continuously until they boil. Make sure the fire is moderate. When they start to boil, add the rest of the sugar and leave the jam on the fire again until it starts to boil, continuing to stir in it constantly. Then add the vanilla essence and keep the jam on the fire for another 4-5 minutes, to catch the taste well. When ready, remove the pot from the heat and pour the jam into jars. Allow to cool before covering the jars. Put the lids on and store them down so that air does not enter.

It is one of the simplest methods to prepare one peach jam, but it is definitely a novelty to add vanilla essence. You will enjoy a peach jam extremely delicious, and your cakes will now have a completely new taste, but twice as good.


Prepare a different peach jam from the traditional one. Try a vanilla peach jam recipe

Jams are usually those dishes you made at home with your grandmother. The recipes were always the same, and the proportions between the ingredients were very well chosen depending on the fruit he used. I suggest you to respect the tradition but to improve it a lot.


Sugar-free peach jam ingredients:

Peaches for jam are chosen from the most ripe, they are also the sweetest. Wash well and drain, then carefully remove the kernels. Being very ripe, removing the seeds will be quite problematic, but patiently anything can be done. After the seeds have been removed, place the peaches in an enameled bowl and mix with the sweetener. They will be left in this vessel overnight.

The next day, the fruit mixture is put on low heat first, then put harder. Squeeze the lemon zest and put the juice over the jam. Stir occasionally with a wooden spoon. The jam must be very tight, without juice. When the fruit has ripened and no juice is ready. If you want the jam to be more compact, you can crush the fruit with a blender.

The jars are washed well and put to sterilize in the hot oven for a few minutes. The jam is put in jars when it is still hot. The jars are covered with a lid or cellophane tied with string. Store in a pantry or cool place. Serve with bread and butter, in pancakes or any other dessert you want. Good appetite!


Homemade peach liqueur recipe

If you have fresh and ripe peaches you can use them to make peach liqueurs enjoy in cocktails for a few months. Summer brings a lot of peaches and once you've exhausted them by freezing them, preserving them and making them into jam and chutney, it's time to think about making some liqueurs.

You will need to plan at least 4 weeks in advance to make this peach liqueur before you are ready to drink, so do not dream of Fuzzy Navels or peach liqueur margarita for another month.

Once you have made this liqueur, label the bottle with the contents and the date you made it. The liqueur has the best aroma and color for a year. After that, it will still be drunk, but may begin to lose flavor over time. Three years refers to the standard period of validity. Oxidation from the glass air drop is to blame and you may even see a separation of the ingredients. Once this happens, it is best to throw it away and make another batch.


Peach and orange jam. Unusual recipes

Housewives prefer to make various winter supplies at home, rather than buying them from the store. Now is the time of year when pickles, ripe vegetables, magiun and jams are made. Suggestions for peach and orange jam. Unusual recipes.


Peaches are washed and peeled, then cut into cubes. The amount of 800 g of peaches is after cleaning and without seeds.

If you are lucky enough to catch a sweet and fragrant melon, it is perfect. Cut into slices, peel and then cut into cubes, a total of 1 kg.

In a stainless steel pot with a double bottom, place the fruits and sugar alternately. Set aside for about 2 hours to leave the juice. Stir from time to time.

Put on high heat until it starts to boil and melt all the sugar, stirring in the pot. Once it has started to boil, reduce the heat and froth when needed. Stir in the pot from time to time.

Because it left a lot of juice, I preferred to put the fruit in a blender after the jam has cooled a bit, then I put it on the fire again to boil a few more. The test is done with a drop on a plate and if it does not spread, it is ready.

Meanwhile, the jars are washed and sterilized, then pour the jam into jars, cover well and put in beds until cool. It is stored in the pantry in a cool place and protected from sunlight.


Peach jam

Composition: peaches (60%) and sugar (40%)
Storage conditions: store in a cool, dry place, away from sunlight and frost, at a temperature not exceeding 20 C
After opening, it will be kept cold, at a maximum temperature of 10 and will be consumed in a maximum of 30 days.

Net amount : 370 gr.
Producer : Together for Social Solidarity Foundation

Peaches are considered to be & # 8220fruits of longevity & # 8221 due to their high vitamin A content.

It strongly vitalizes the organs, being recommended especially for the elderly, but also for children. Peaches have a high level of nutritional value. We remind you that 100 g of peaches also contain 0.7 g of protein, 0.09 g of fat, 11.10 g of carbs, 2 g of fiber, 5 mg of calcium, 0.11 mg of iron, 7 mg of magnesium, 12 mg of phosphorus (helps maintain the health of nerve cells), 197 mg of potassium, 0.14 mg of zinc, 0.068 mg of copper, 0.047 mg of potassium, 6.6 mg of vitamin C.

Peaches are also indicated in diets due to low calories: only 43 calories / 100 grams.

The benefits of these fruits:

Protects the eyes, protects the nervous system, prevents the appearance of obesity, are good for digestion, beneficial in pregnancy, fights cancer, takes care of the skin.

However, peaches are contraindicated for those who are known to be allergic to pollen or for those with gastrointestinal problems, due to the high level of acidity and the well-known laxative effect. They can be successfully replaced with nectarines, which have a lower allergenic potential than peaches.

In winter they can be preserved in the form of jam, jam, compote or dried. To remind you of the taste of summer, we suggest Grandma's Peach Jam. The jam is delicate, has a balanced sweet-sour taste and is suitable for combinations with tarts, pies or as a filling for donuts, etc.

Our product: 100% natural peach jam

Organic, No preservatives or food additives

Composition: peaches (60%) and sugar (40%)
Storage conditions: store in a cool, dry place, away from sunlight and frost, at a temperature not exceeding 20 C
After opening, it will be kept cold, at a maximum temperature of 10 and will be consumed in a maximum of 30 days.

Net amount : 370 gr.
Producer : Together for Social Solidarity Foundation


Peach jam

The fruits are washed, the skin and seeds are removed and then ground. Put the ground pulp in a strainer and leave until all the juice comes out of them. If you want a faster process, mix with a wooden spoon in the pulp.

After the juice has drained, the pulp is weighed, we must have 1.3 kg. I'm sorry I didn't weigh the fruits before separating them from the seeds, they were probably about 5 kg. However, the quantities given are variable. If you have drained pulp, reduce the sugar provided as well as the rest of the ingredients, and if the pulp is more, add sugar, cloves, cinnamon and raisins with rum to taste.

After the pulp is drained, put it in the jam jar, add the sugar on top and mix and then put it on the stove's eye over low heat.

Put the raisins in rum and leave for half an hour to borrow their flavors and then add over the pulp of the fruit. Add cinnamon and cloves and leave on low heat, stirring constantly until it thickens well.

The cooking process must be no more than 45 minutes to an hour.

If you do not want to remove the fruit juice, the boiling process will be long, it can take hours, until all the juice evaporates and the jam will remain thick, with no trace of liquid in it.

After we see that it has thickened, we turn off the fire and leave it until the next day. In the morning we try the consistency of the jam, if we somehow see a trace of liquid we give a few more boils and if there is no more liquid in the jam, we heat it and put it in well-washed and dried jars.

Place between the beds and leave there for two days until the jars cool completely.


Peach jam

The fruits are washed, the skin and seeds are removed and then ground. Put the ground pulp in a strainer and leave until all the juice comes out of them. If you want a faster process, mix with a wooden spoon in the pulp.

After the juice has drained, the pulp is weighed, we must have 1.3 kg. I'm sorry I didn't weigh the fruits before separating them from the seeds, they were probably about 5 kg. However, the quantities given are variable. If you have drained pulp, reduce the sugar provided as well as the rest of the ingredients, and if the pulp is more, add sugar, cloves, cinnamon and raisins with rum to taste.

After the pulp is drained, put it in the jam jar, add the sugar on top and mix and then put it on the stove's eye over low heat.

Put the raisins in rum and leave for half an hour to borrow their flavors and then add over the pulp of the fruit. Add cinnamon and cloves and leave on low heat, stirring constantly until it thickens well.

The cooking process must be no more than 45 minutes to an hour.

If you do not want to remove the fruit juice, the boiling process will be long, it can take hours, until all the juice evaporates and the jam will remain thick, with no trace of liquid in it.

After we see that it has thickened, we close the fire and leave it until the next day. In the morning we try the consistency of the jam, if we somehow see a trace of liquid we give a few more boils and if there is no more liquid in the jam, we heat it and put it in well-washed and dried jars.

Place between the beds and leave there for two days until the jars cool completely.